Mandy’s Favorite Pimento Cheese Dip
Recipe by Mandy Pagano
Recipe originally published on KetovangelistKitchen.com on 1/24/20. It has been lightly edited for re-publication.
Pimento cheese is one of those Southern staples without which I cannot live. There are a zillion varieties, but unfortunately most of the tubs of this delicacy you will find down at your local grocer are full of added sugars and starches.
What’s a ketonian to do?
Luckily, pimento cheese is a totally low carb dip idea when made from scratch. When combined with my savory baconnaise, it’s an amazing addition to any party, gathering (hello to the Big Game, y’all!), or as a side on your keto lunch/dinner plate. I’ve even used this as the filling for jalapeño poppers, and it’s fantabulous!
Notes: This recipe, as the title suggests, is my favorite way to make an easy keto pimento cheese, but you can jazz this dip up as much as you like by changing the cheeses and spices, or adding in various crunchy bits. Because I’m nice, I made a few suggestions in the notes below.
[tasty-recipe id="3593"]
Ingredients
- 1/2 brick (4 oz/ 113 g) cream cheese, softened
- 1/2 c (4 fl oz/ 118 ml) baconnaise
- 1/4 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 shakes smoked paprika
- black pepper, to taste
- 3 tbsp diced pimento
- 2 oz (57 g) pepper jack cheese, shredded
- 2 oz (57 g) sharp cheddar cheese, shredded
Instructions
- In a mixing bowl, cream together the softened cream cheese, baconnaise, salt, pepper, smoked paprika, garlic powder, and onion powder.
- Stir in the pimentos and shredded cheeses by hand.
- Transfer to a lidded container and refrigerate until well chilled, 1-2 hours. You may serve immediately, but it tastes better the longer the flavors are allowed to mingle.
- Serve with Parm Crisps and vegetable pieces, or as desired.
Nutrition
- Serving Size: 2 tbsp
- Calories: 157 cal
- Fat: 15.8 g
- Carbohydrates: 1.1 g
- Fiber: 0.1 g
- Net Carbs [total carbs - (fiber + sugar alcohol)] : 1 g
- Protein: 3 g
